Ingredients: |
Ingredients: ¾ lb. ground pork or beef
1 cup minced cabbage
2 tbs. minced ginger
1 tbs. minced garlic
6 scallions, white & green parts, minced
½ cup plus 2 tbs. soy sauce
48 dumpling wrappers
1 egg, lightly beaten
4 tbs. peanut or vegetable oil
¼ cup rice vinegar
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Directions: |
Directions:1. Combine meat, cabbage, ginger, garlic, scallion whites and 2 tbs. soy sauce in a bowl with ¼ cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do no overfill.). Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
2. To cook, put about 2 tbs. oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add ¼ cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
3. To make dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
4. Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce. |
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